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To boil or not to boil? When referring to ribs, that is the question that is always met with strong opinions and a variety of responses.

I was raised on boiled ribs. Ribs that were tossed about like a raft among waves before being drowned in store-bought sauce and baked until you didn’t know what was what.

It was this means that always landed sloppy but succulent chops on our plates. Ones so dark, sweet and sticky that the sugar rush, and horrifying crash, would still be felt the next day.

At the time, I never thought twice about it; this was how we ate ribs and everyone else was crazy.

After entering a rib competition and later finding out there was “no boiling allowed,” I quickly realized that our kitchen tradition was frowned upon not only by dedicated carnivores, but the culinary elite as well. Why? I wasn’t sure. All I knew is that I didn’t win.

Boiling is seen as a reliable method by some as it jump-starts the tenderizing process. However, this harsh method can also strip the pork of its succulent taste.

On the other hand, grilling does not carry the same tender guarantee but forks over in flavour.

The perfect compromise for both boilers and barbecuers alike is the braising method. Braising relies on first seasoning and searing the meat before gently simmering it in an aromatic broth.

The initial searing seals in the seasoning and gives you a dark, caramelized crust. From the get go, your ribs have a wonderful flavour.

The simmering then ensures that all of the flavours you’ve built in your pot will gently be directed into your ribs, all the while tenderizing them.

From the first step until the last, this technique capitalizes on the already perfect flavour of pork and adds to it even further.

It’s not fussy by any means and takes place in one pot. Also, you can do this over the stovetop or a hot barbecue. When it’s time to add sauce, cooks can choose whether or not to finish these ribs in the oven or on the grill.

Unlike me, if you want to reign supreme at a rib competition, I highly recommend this combination of a Thai-inspired aromatics and glaze. But if you love your mystery sauce just as much as we did, go ahead and use that instead; I always found it was worth the headache.

Thai-Inspired Ginger Garlic Ribs

2 racks of baby back ribs*

salt and pepper

¼ cup (60 ml) vegetable oil

12 cups (3 litres) warm water

3 stalks lemon grass, cut in half

2 limes, cut in half

Rinse racks under cold water.

Pat dry, cut into quarters and season generously with salt and pepper.

Heat a large pot with half of the oil on high heat.

Brown four rib pieces at a time until parts are deep golden.

Remove all four then add the remaining oil and ribs.

Repeat browning and remove.

With the pot still on high heat, add water to deglaze followed by lemon grass, limes and ribs.

Bring up to a simmer before reducing heat to medium-low.

Cover and let simmer for 90 minutes until tender.

Over sink, drain ribs into colander.

Discard of lemon grass and limes.

To Finish:

Oven: Preheat oven to 400 F.

To pot (or large baking dish) add ribs and top with sauce.

Bake for 25 minutes until glaze is dark and sticky, flipping ribs at least once part way through.

Once done, leave in quarters or cut into individual ribs.

Grill:

Preheat grill to high.

Add ribs back to pot and top with half of glaze.

Toss ribs until they are well coated.

Add ribs to grill and cook until dark char marks appear on all sides.

Remove and toss in remaining glaze before serving.

Leave in sections or cut into individual ribs.

Glaze

1 cup (250 mL) coconut milk

1/4 cup (60 mL) fish sauce

1/4 cup (60 mL) toasted sesame oil

1/4 cup (60 mL) lime juice

1/4 cup (60 ml) roughly chopped, peeled ginger

1/4 cup (60 mL) chopped garlic

1/4 cup (60 mL) brown sugar

1/4 cup (60 mL) liquid honey

1 teaspoon (5 mL) hot chili flakes

Add all ingredients together in blender.

Blend until smooth.

Add to medium saucepot on high heat.

Bring up to a boil and cook for 8-10 minutes, stirring occasionally, until the colour of dark brown sugar.

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